Special Issue "Impact of Genetic and Feeding Effects on Carcass Traits and Meat Quality of Pigs"

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Pigs".

Deadline for manuscript submissions: 31 January 2022.

Special Issue Editors

Prof. Dr. Rita Payan-Carreira
E-Mail Website
Guest Editor
Department of Veterinary Medicine, School of Sciences and Technology and MED-Mediterranean Institute for Agriculture, Environment and Development, University of Évora, Évora, Portugal
Interests: breeding management; genetic improvement; native farm breeds
Special Issues and Collections in MDPI journals
Prof. Dr. Alexandra Esteves
E-Mail Website
Guest Editor
Departamento de Ciências Veterinárias, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
Interests: food quality and food safety; sanitary inspection; meat quality

Special Issue Information

Dear Colleagues,

Meat quality is affected by multiple factors, both intrinsic to the animal or resulting from environmental or production-related effects. The animal genetics affect the growth rate, fat deposition and muscle mass. As modulated by management decisions, those effects are combined to determine the age at slaughter and the carcass’ composition. In addition, feeding has a great impact on some meat physicochemical parameters (chemical composition, texture, color, etc.), nutritional value and sensory properties of meat, therefore impacting the quality of the final product.

For the last few decades, the genetic influences on pork meat and carcass’ quality have drawn the attention of the scientific community, its study driving to the use of potential genetic markers in pig selection schemes and breeding programs. Particularly in non-industrial production systems, studies have been carried out on alternative feeding strategies to enhance meat quality and carcass traits, endorsing the economy of farms and meeting consumers’ expectations.

Lastly, but not with minor importance, meat quality conditions may also influence the shelf life and its safety characteristics. Meat quality is a composite concept that may be subject to biased opinions, by consumers, retailers, or industry.

This Special Issue intends to focus on the genetic effects on the carcass’ traits and the technological and sensory quality of meat in pigs.

Prof. Dr. Rita Payan-Carreira
Prof. Dr. Jose Manuel Lorenzo Rodriguez
Prof. Dr. Alexandra Esteves
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1800 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • meat quality traits
  • carcass composition
  • genetic markers
  • genetic analysis
  • genetic mapping
  • quantitative trait loci
  • breed comparison
  • heritability
  • feeding effects

Published Papers

This special issue is now open for submission.
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